Cleaning Cast Iron Pans: How Often Is Necessary?

Cast iron pans are a versatile workhorse in the kitchen, perfect for everything from searing steaks to baking cornbread. But how often do you need to clean them? The answer may surprise you. While it's true that cast iron requires some special care, cleaning and maintaining your pan is not as difficult as you might think. Here's what you need to know.

Use a small amount of soap

Contrary to popular belief, it is safe to use a small amount of soap to clean cast iron pans. Large amounts of soap can strip the seasoning from your pan, but it is easy to reseason it. Mild dish soap is best, and you should always dry your pan thoroughly afterward.

When cleaning your cast iron pan, start the process soon after cooking to prevent any food remnants from getting stuck as the pan cools. While your pan is still warm, take it to the sink and wash it with a drop of dish soap and warm water. You should avoid shocking cast iron with a sudden and drastic temperature change from cold water, as this could cause warping and even cracking.

Use something that will scour but not scratch to gently scrub off any food bits and oil, then rinse thoroughly. Avoid steel wool and opt for something like a Dobie sponge, a stiff brush, a chain-mail scrubber, or a Kamenoko Tawashi scrubber made from palm fibres.

After rinsing, move on to drying immediately. Moisture is the enemy here, so avoid soaking your skillet in the sink and never put it in the dishwasher. Cast iron is susceptible to rust, a serious (but not irreversible) affliction. Start by drying with an absorbent dishcloth, then set the cast-iron skillet on the stovetop over low heat for a few minutes until there’s no trace of moisture.

Finally, give your pan a light oiling. Rub the dry skillet all over, including the bottom and the handle, with a very thin layer of neutral cooking oil, such as canola or vegetable oil. This helps protect the non-stick surface and fights the risk of rust.

Dry promptly and thoroughly

Drying your cast iron pan promptly and thoroughly is essential to prevent rusting and maintain its seasoning. Here are some tips to ensure your cast iron pan is dried properly:

• Use a lint-free cloth or paper towel to dry your cast iron pan immediately after washing. It is important to absorb as much moisture as possible to prevent rusting.
• If you notice any black residue on your towel, don't worry. This is just seasoning and is perfectly normal.
• After drying with a cloth or towel, place the pan on the stove over low heat or in an oven at a low temperature (200 to 300 degrees Fahrenheit) to ensure complete evaporation of any remaining moisture. This step is crucial, as cast iron is very susceptible to water damage and rusting.
• Once the pan is thoroughly dry, it is recommended to apply a light coating of cooking oil or seasoning spray to the surface. This helps maintain the seasoning and protects the pan. Use a paper towel to wipe the surface until no oil residue remains.
• If you accidentally leave your cast iron pan in water for too long and it develops rust, don't panic. With a little extra care, you can remove the rust and restore your cookware. This may involve using steel wool or a specific rust eraser to remove the rust, followed by re-seasoning the pan.

Don't soak the pan

If you do accidentally leave your pan in water and it develops rust, don't panic! With a little extra care, you can remove the rust and continue using your cast iron cookware. Scour the rusty pan with warm, soapy water and steel wool. It's okay to use soap since you are preparing to re-season the cookware. Rinse and hand dry the pan thoroughly.

Apply a thin, even layer of cooking oil to the cookware, inside and out. If you use too much oil, your cookware may become sticky. Place the cookware in the oven upside down and put a baking sheet or aluminium foil on the rack below to catch any oil drips. Bake at 450-500 degrees Fahrenheit for one hour. Allow to cool and repeat as necessary until the classic black patina is achieved.

While maintaining the seasoning should keep your cast iron in good condition, accidents happen and your pan may develop rust. If there are just a few rusty spots, simply scour the rust, rinse, dry, and rub with a little vegetable oil.

So remember, don't soak your cast iron pan! It's a surefire way to end up with a rusty mess.

Use salt for stuck-on food

Cast iron pans are a great cookware option, but they do require some extra care and maintenance. One of the most important things to remember is that they cannot go in the dishwasher and should not be left to soak in water, as this will cause rust. Instead, hand-wash your cast iron pan with hot water and dry it thoroughly before storing.

If you're dealing with stuck-on food in your cast iron pan, here's a step-by-step guide on how to use salt to clean it:

Step 1: Pour a generous amount of coarse salt into the pan. You can use kosher salt, sea salt, or any other type of coarse-grained salt. The amount of salt will depend on the size of your pan, but usually, 2-3 tablespoons should be enough.

Step 2: Using a clean kitchen rag or a folded paper towel, gently rub the salt into the surface of the pan. The abrasion of the salt will help to lift and remove the stuck-on food particles. You can apply a little pressure and use circular motions to work the salt into the pan.

Step 3: Once you've removed all the stuck-on food, discard the salt and rinse the pan with warm water. Be sure to remove all the salt residue to avoid any salty taste transferring to your next meal.

Step 4: Dry the pan thoroughly with a clean kitchen towel or paper towel. It's important to remove all moisture to prevent rust from forming.

Step 5: To restore the seasoning on your pan, heat a small amount of cooking oil in the pan. You can use vegetable, canola, grapeseed, or any other neutral oil. Rub the oil all over the surface of the pan, including the sides and handle, with a paper towel or clean rag.

Step 6: Place the pan on the stovetop over medium-low heat for about 5 minutes, or until you see the first wisp of smoke. This will help the oil bond with the pan and create a non-stick surface.

Step 7: Let the pan cool down until it's safe to handle, then give it a final wipe with a clean, dry cloth. Your cast iron pan is now clean, seasoned, and ready for your next culinary adventure!

Using salt to clean your cast iron pan is an effective and safe method that won't damage the seasoning or the pan itself. It's a great way to remove stuck-on food and restore your pan's natural non-stick surface. Remember to always dry your cast iron pan thoroughly after cleaning and to add a light coating of oil to maintain its seasoning.

Re-season the pan

If your cast iron pan is well-seasoned, it should be non-stick, but if food starts to stick, it's time to re-season.

Firstly, scrub your pan with a non-scratch sponge and some warm soapy water. If there are stubborn bits of food stuck to the pan, pour salt into the pan and set it over high heat. Then, rub the burnt-on food out with some paper towels. Rinse out the salt and wash the pan again with warm soapy water.

Next, dry the pan thoroughly with towels. You can also place the pan over a high flame to speed up evaporation and ensure the pan is completely dry.

Now, rub the pan all over with a small amount of cooking oil, such as canola, vegetable, grapeseed, or flaxseed oil. Make sure to buff away any visible grease so that the cast iron looks matte.

Finally, put the pan back over a burner set to high heat and leave it for a couple of minutes until the pan is heated through and lightly smoking. You can also do this in the oven for more even heating.

Repeat this process several times or as necessary until you've built up multiple layers of seasoning and the coating is sufficiently non-stick.

Frequently asked questions